Sunday, June 10, 2012

Slow Cooker Sweet and Tangy Ribs

Ribs


1 tablespoon vegetable oil

4 lb beef short ribs

1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)

Sauce

1 bottle (12 oz) chili sauce

3/4 cup apricot preserves

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 teaspoons ground mustard

2 cloves garlic, finely chopped

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.

2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.

3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.

4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.



Expert TipsMake the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.